Pumpkin - How to use

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Pumpkin - How to use

Postby Hamesbest » Thu Oct 02, 2008 12:12 pm

I am thinking of making a pumpkin cider this fall and have two related questions:
1- In brewing trems what is the difference between using sugar pumpkins and "jack-o-lantern" pumpkins?
2- To roast or not: I plan on using the pumpkin in the secondary of the cider and was wondering if anyone has "dry pumpkined" a beer. If so could you relate the difference between using roasting the pumpkin vs using it raw.
Thanks!
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Postby Bender » Wed Feb 11, 2009 9:48 am

carving pumpkins (bitter and not designed for consumption-I think) are not the same as sweet pumpkins used for beer, pie... By roasting the sweet pumpkin you will get more caramelization as well as breaking it down. I have never dry pumpkined and would be cautious of bacteria. Good luck
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Postby jawbox » Wed Feb 11, 2009 10:27 am

the easiest thing to use is canned pumpkin. It has already been gelatinized. I've use pie pumpkins, I usually cut into chunks and roast skin side down, then scoop the flesh and pulp with a potato masher before adding to my mash (beer).
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